Celebrate the 30th Annual Colchester Winter Carnival February 1, 2, 3, 2013.
Bracelets $5 in advance, $6 at the event. Please click above link for list of events and activities.
Some of the highlights include, Friday, February 1, Colchester’s Got Talent, 6:30-8:30 p.m. at Colchester High School.
This examiner is participating in the Chili Challenge which takes place Saturday, Feb. 2, at 10:30 a.m. and benefits the Blue Star Mothers of Vermont.
The inspiration for this recipe came during the Colchester Farmers Market Chili Sampler last October out of time constraints.
Not having enough time to chop the all the vegetable into bite size pieces and allowing for 6-8 hours in a Crockpot, roasting them was an easy and tasty solution.
It combines elements of a Bon Appetit recipe and green tomatoes used in a McCall’s Cooking School recipe for Mother’s Chili Sauce.
During harvest season, all the vegetables in this recipe can be purchased at Paul Mazza Fruits & Vegetables in Colchester and Essex.
Any other time of year, these ingredients are available at Hannaford, North Ave, Burlington.
Black bean and Italian sausage Chili
These are the basic elements to create chili. It is a matter of proportion and personal taste to find a blend that is satisfying for the occasion.
Choose a variety of peppers if desired. A good rule of thumb is the smaller the pepper the more heat it contains.
Also, start with a small amount of heat. You can always add more, but it’s difficult to remove.
Seed and quarter 2 – 3 pounds of peppers, enough to fill a sheet pan.
Add 6 or more garlic cloves to the pan; toss both with olive oil, salt and black pepper.
Cover pan with aluminum foil, and roast at 400’F for one hour. Remove foil after 30 minutes.
After the tomatoes, seasonings, beans and meat components have been prepared combine in Crockpot for 6 – 8 hours.
Please see the slideshow and Chili Challenge: Black bean and Italian Sausage recipe, part two for remaining details.
What is your secret ingredients to make chili special?
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